Friday Ferment

My first batch of ginger and lemon twist kombucha is ready for 2nd frement and another 2 batches on the go.

I became interested in all things fermented while I was on the 5:2 diet for three months, during that time I also read Guilea Endes great book Gut – the inside story of our body’s most underrated organ.

I came to the conclusion that my gut needed some more TLC and the easiest way was to make some lifestyle changes. Introducing more probiotics into my diet was one of the most enjoyable changes I made.

I began with making my own sauerkraut and have only just ventured into brewing Kombucha. A bottle of the brew sells for $4 to $10 in the health food stores, locally. Apart from the expense, I wasn’t sure of just how much probiotic is contained, so I decided to give making my own a go. I attended a workshop at the Canberra Environment Centre and found out all sorts of useful information. There is also lots of useful information on Pinterest and the internet. Kombucha recipes and information.

Just how good this brew will taste, only time will tell it should be ready next Friday.